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Recipe from: The Complete Asian Cookbook by Charmaine Solomon
1 small roasting chicken
½ cup Japanese soy sauce
½ cup mirin or dry sherry
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
3 cups water
2 ½ cups short grain rice
¼ cup vegetable oil
3 teaspoons sugar
3 spring onions, finely sliced
Cut chicken into joints and marinate in a mixture of soy, mirin, garlic and ginger for 30 minutes. Use chicken back and wing tips to make a stock. There should be 3 cups stock.
Wash the rice, drain well and cook as described in the recipe for Gohan. Drain pieces of chicken well, reserving marinade. Heat oil and fry chicken until golden brown, allow to cool slightly, then cut meat into bite-size pieces.
Arrange hot cooked rice in a large bowl or individual bowls and put chicken pieces on top of rice. Add reserved marinade to the stock, bring to the boil with sugar. As it comes to the boil stir in the spring onions. Pour over the rice and chicken and serve immediately.